I’ve done both – asparagus and lettuce – and it works. (Especially for the more bitter kinds of leafy greens, it somewhat reduces bitterness. It can also soften the stems / bottom bits and make them more usable. So e.g. finely chopping the stem and sauteing with some onion and mushrooms can be a good way to use what you’d otherwise discard.)
There’s even salad-based soups (both with something like e.g. romaine added just before the end, and also with e. g. iceberg shredded, cooked, and blended), and while it may seem strange initially and mess with your expectations, they work just fine. (The end result doesn’t match “what salad is supposed to be like”, so the gut reaction for many is to reject it. But actually it’s just leafy greens.)
I’ve done both – asparagus and lettuce – and it works. (Especially for the more bitter kinds of leafy greens, it somewhat reduces bitterness. It can also soften the stems / bottom bits and make them more usable. So e.g. finely chopping the stem and sauteing with some onion and mushrooms can be a good way to use what you’d otherwise discard.)
There’s even salad-based soups (both with something like e.g. romaine added just before the end, and also with e. g. iceberg shredded, cooked, and blended), and while it may seem strange initially and mess with your expectations, they work just fine. (The end result doesn’t match “what salad is supposed to be like”, so the gut reaction for many is to reject it. But actually it’s just leafy greens.)